Name: Instant Pot Mushroom Risotto
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Unsalted butter - ¼ cup; Olive oil - ¼ cup; Diced mushrooms - 3 cups; Chopped onion - 1 cup; Rosemary - 1 sprig; Arborio rice - 1 ½ cups; White wine - ¾ cup; Chicken stock - 1 quart; Salt and ground black pepper to taste - 1 quart; Grated Parmesan cheese - ½ cup

Ingredients for - Instant Pot Mushroom Risotto

1. Unsalted butter ¼ cup

2. Olive oil ¼ cup

3. Diced mushrooms 3 cups

4. Chopped onion 1 cup

5. Rosemary 1 sprig

6. Arborio rice 1 ½ cups

7. White wine ¾ cup

8. Chicken stock 1 quart

9. Salt and ground black pepper to taste 1 quart

10. Grated Parmesan cheese ½ cup

How to cook deliciously - Instant Pot Mushroom Risotto

1 . Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute. Dotdash Meredith Food Studios

2 . Stage

Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Dotdash Meredith Food Studios

3 . Stage

Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute. Dotdash Meredith Food Studios

4 . Stage

Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

5 . Stage

Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at vent. Remove lid when pressure is released, about 5 minutes.

6 . Stage

Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined. Dotdash Meredith Food Studios

7 . Stage

Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS